My mother used to make a yeast bread recipe for Onion-Dill Bread when I was in high school. We loved it! I was thinking of that today and wondered if it could be done as a biscuit. Thought that might be good with our dinner tonight, so I took my Einkorn RWS Biscuit recipe and tweaked it a bit to add the requisite cottage cheese and flavorings this bread is famous for. Well we both gave it a thumbs up! A definite keeper. Slathered in butter these are divine! These would not be suitable until you are in Pre-Maintenance or are near/at goal weight due to the Einkorn and Carbalose flours in them.
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2 c. my Einkorn Bake Mix
½ c. shredded Monterey Jack or Mozzarella cheese
2 large eggs, beaten
4 T. Resistant Wheat Starch 75 (I order at Netrition.com)
¼ c. cottage cheese
½ tsp. each dried dill weed and onion powder
2 T. Carbalose flour to help form shapes
DIRECTIONS: Preheat oven to 350º. Place parchment or a silicone sheet on your baking pan and set aside. In a large mixing bowl, measure out 2 c. my bake mix. Stir well with a fork rework any shortening lumps until the mix is again the texture of grainy cornmeal. Add all remaining ingredients but the Carbalose flour. Stir dough with a rubber spatula and form into a ball. Dust the dough and your hands lightly with Carbalose flour and knead the dough 4-5 times. Form dough into a log and cut into 7 equal portions (about ½ c. batter each). Form the seven dough into smooth balls (dust Carbalose on your hands again if needed) and set them on pan spaced evenly. Slightly flatten the tops to create a 1″ tall x 2″ wide biscuit shape. Pop pan into 350º oven for 15-17 minutes or until dry to touch in center and lightly browned. These rise up nicely and spread modestly during baking. 🙂 Serve hot with butter. Leftovers should keep nicely for a week in the fridge in a plastic bag or in the freezer for up to a month.
NUTRITIONAL INFO: Makes 7 large biscuits, each contains:
276.3 cals., 20.3g fat, 15.1g carbs, 7.17g fiber, 7.93g NET CARBS, 216 mg sodium